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It’s veggo, it’s high in protein, it’s high in veggie content and it’s super yummy! Winner!

INGREDIENTS

  •  1 cup of dry chickpea, soaked overnight in water o 2 x 400g cans chickpeas, rinsed, drained
  •  3 garlic cloves, crushed
  •  1 tablespoon finely grated lemon rind
  •  2 tsp ground coriander
  •  2 tsp ground cumin
  •  1 tsp sweet paprika
  •  60g (2/3 cup) dried crumbs-bread, rice (or sometimes I add quinoa)
  •  2 tablespoons corn flour
  •  2 tblsp chopped fresh parsley
  •  1 egg, lightly whisked
  •  2 tablespoons fresh lemon juice
  •  125ml (1/2 cup) cooking oil e.g rice bran

METHOD

  • Place chickpeas, garlic, lemon rind, coriander, cumin and paprika in a food processor until finely chopped.
  • In a bowl, add breadcrumbs, flour, parsley and egg. Use a fork to stir until mixture just starts to come together.
  • Stir in 1 tablespoon lemon juice. Season with salt and pepper.
  • Roll tablespoonfuls of mix into balls. Place on a lined tray. Place in the fridge for 30 minutes.
  • Heat oil in a heavy-based frying pan over medium heat. Cook one-third of the chickpea balls, turning occasionally, for 4 minutes or until golden brown and heated through.
  • Place on a plate with paper towel. Repeat with remaining balls.
  • Add to salads of your choice or use as fillers or snacks with dips.
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